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The BEST Paleo & Whole30 Gravy

  • Author: Tastes Lovely
  • Cook Time: 5 mins
  • Total Time: 5 mins
  • Yield: 2 cups 1x


  • 2 tablespoons ghee (or high quality grass fed butter if diet allows)
  • 2 tablespoons tapioca flour (sometimes called tapioca starch)
  • 2 cups chicken stock, beef stock, or vegetable stock (broth works also)
  • salt and pepper to taste


  1. Heat a medium size sauce pan over medium heat.
  2. Melt the ghee. Once the ghee is completely melted, add in the tapioca flour and whisk vigorously until combined and there are no lumps. Cook for 30 seconds.
  3. While whisking constantly, slowly pour in the stock. Cook for 1-2 minutes until thickened, whisking every few seconds.
  4. Season with salt and pepper to taste.
  5. Serve warm on top of meat and vegetables.
  6. Leftovers will keep in an airtight container for 5 days.


I like my gravy to be a similar thickness consistency as tomato soup. Feel free to add less stock to make it thicker, or more stock to make it thinner to suit your personal preference!